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Ingredients

Directions

  • Heat oven to 400°. On a rimmed baking sheet, toss Brussels sprouts with 1 tbsp of the oil, 1/4 tsp of the salt and the pepper. Roast at 400° for 15 minutes. Mix and roast another 10 minutes. If roasting at the same time as the cauliflower and broccoli, swap racks.

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  • In a large bowl, whisk vinegar, remaining 1 tbsp oil, the mustard and remaining 1/4 tsp salt. Stir in roasted Brussels sprouts, pistachios and cherries. Season with freshly cracked black pepper, if desired.

Nutrition Facts

136 calories; 6 g total fat; 0 mg cholesterol; 188 mg sodium. 18 g carbohydrates; 5 g protein;

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